Walkers Highland Oatcakes 280g

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Oatcakes were traditionally a major source of carbohydrate so would be served with all sorts of meals. They can also take the place of bread or toast at breakfast and are good alongside soups: maybe even a Scotch Broth?

The texture may vary from rough to fine depending on how the oats are ground. Oatcakes may be slightly chewy or hard, depending on the water content and for how long they are cooked. Oatcakes were traditionally eaten with every meal as a major source of carbohydrate in the diet. From the 19th century onward, they were commonly served to accompany soups, meat, and fish dishes. Today, they are sometimes eaten as an alternative to bread or toast at breakfast. [20] [21] PINHEAD, COARSE or STEEL CUT OATS These are the most minimally processed oats. Steel blades are used to cut the groats into pinhead sized pieces. These have a chewy texture and, if you’re making porridge with them, it’ll take longer to cook. steel cut oats (blended) - The mixture was a little crumbly to work with but it produced a good, textured, rough oatcake.Oatcakes similar to the Scottish variety are produced in Ireland, [23] in shared tradition with the Scots. [24] Ditty's is a Northern Irish brand of oatcake. [25] [26] Canada [ edit ]

Sinclair, Molly. Scottish Heritage Cookbook. Heritage Cookbooks. Mission San Jose, California: 1990.Roy, Suman and Brooke Ali (2010). From Pemmican to Poutine: A Journey Through Canada's Culinary History. Toronto: The Key Publishing House, Inc. p.16. ISBN 978-1-926780-00-9. If you only have access to rolled oats, then you can use these as they also break down well in water, or you can use a blender to make them slightly smaller. Not too much or they’ll be like oatmeal! Rolled oats are usually the bigger, rounder variety that are flattened with a roller. Porridge oats are a little more broken down as they are crushed. Oatmeal is like a blended version that is smaller again.